Curried Chicken-Rice Salad

YOU NEED:

1 (10oz) package frozen microwaveable brown rice (such a Birds Eye)
1 cup vanilla fat-free yogurt

1 tsp. curry powder

1/4 tsp. salt

3 cups chopped cooked chicken breast (about 1 pound)
1 1/2 cups chopped Gala apple (about 1 medium)

1/2 cup chopped celery

1/4 cup cherry flavored sweetened dried cranberries (such as Craisens)

Green leaf lettuce leaves (optional)

1. Prepare rice according to package directions.  Spread rice in a shallow pan: place in freezer 8 to 10 minutes.

2. While rice chills, combine yogurt, curry powder, and salt in a large bowl. Add chicken and next 3 ingredients to yogurt mixture, stirring until coated.

3. Stir chilled rice into chicken mixture.  Spoon chicken salad onto lettuce leaves, if desired.

Calories 238 (1 cup) Fat 3g Protein 25.3g Carb 26.5g Fiber 1.9g

I love this recipe for it's easy, quick and delicious light flavor.  Great for warm days of sweet savory, healthy and light dish.  I reccomend the lettuce wraps. I discovered this recipe from Cooking Light low calorie magazine.  This will be a hit meal at the cabin this summer and picnic foods.  YUM!

Black Bean Burgers with Mango Salsa

YOU NEED:

2 (15oz.) cans black beans, rinsed & drained

3/4 cup finely chopped fresh cilantro, divided

3/4 cup (3oz.) shredded Monterey Jack cheese (I love Pepper Jack cheese)

1/4 panko (Japanese breadcrumbs)

2 tsps. ground cumin

1 tsp. dried oregano

1/2 tsp. sea salt

1/2 medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 1/4 cups chopped peeled mango (about 1 medium)
3 tbsps. chopped shallots
1 1/2 tbsps. fresh lime juice
1 avacado, peeled & chopped
1 garlic clove, minced

6 whole wheat buns ( I love the 'thin' wheat buns)

6 green leaf lettuce leaves

1. Preheat oven to 350 degrees

2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup cilantro and next 7 ingredients (through egg whites).  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 degrees for 20 minutes, carefully turning once half way through.

3. Combine remaining 1/4 cup cilantro, mango and next 4 ingredients (through garlic) in a medium bowl; toss gently.  Place one patty on bottom half of bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun. 

Calories 320 Fat 11.9g Protein 13.4g Carb 46.2g Fiber 10.1g

I love this recipe.  One of my favorite dishes from the ELK restaurant is the black bean burger.  This compares pretty close!  Really easy to make, healthy and great alternative to meat burgers.  I discovered this recipe from Cooking Light, low calorie magazine.  This will be an all time favorite in my book.  You can leave out the Mango salsa, as it's sometimes hard to find good avacado or mango all seasons, I've substituted corn salsa, or just having spicy mayo for a little extra kick and flavor. 

SO Delicious smoothies

YOU NEED:

1/2 cup SO Delicious Coconut Milk (find at Organic food markets, plain or Vanilla)

6oz container plain yogurt (you can use any flavor, brand, greek etc.)

1 cup of FROZEN fruit (I buy the *Dole ready fruit in frozen section of store, they come in varieties, all have been so good)

Blend all ingredients together untill smooth.  If you would like it thicker or thinner, just reduce or increase Coconut milk. 

Notes: If you have never tried Coconut milk, it a great Dairy Free, healthy alternative to milk, and has a nice settle sweetness to it, which is great in these smoothies.

It's best to use Frozen fruit, rather then fresh fruit, as it will keep you from having to use *ice, and blends it cold and smooth.

I played with this recipe when I have wanted some healthier options in the morning and very refreshing after my morning workouts! I have never really craved smooties untill now. YUM!

Grilled Chicken and Pineapple sandwiches

YOU NEED:

4 (6oz.) skinless, boneless chicken breast halves

Salt
Fresh ground black pepper
Cooking Spray
1/4 cup fresh lime juice (about 2 limes)
4 (1/2 inch thick) slices of fresh pineapple
4 (1.5oz.) whole wheat hamburger buns, toasted
Light Mayonnaise (optional)
4 Large basil leaves (optional, but reccomended)

DIRECTIONS:

1. Preheat grill to med-high heat.
2. Sprinkle chicken evenly with salt and pepper, more or less as you desire.  Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice.  Grill pineapple 2 to 3 minutes on side or until browned.
3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, if desired, and 1 bun on top. Serve immediately for best flavor.

YIELD: 4 servings, size of 1 sandwich :)  Cal. 333 Fat. 4g Protein 43.4g

Discovered this recipe simply from a Weight Watchers cook book, very light, healthy and flavorful sandwich.  Great Summer grilling food, easy and enjoyable by anyone.  My favorite sandwich at Red Robin is the Teriyaki Chicken burger, this is my lighter version of that, I will occasionally spread teriyaki sauce on my other half of bun...so good.  Enjoy!

Coconut Jasmine Rice

YOU NEED:

1 cup uncooked Jasmine rice

1 1/4 cups water

1/2 cup light coconut milk

1/4 tsp. salt

Combine all the ingredients in a medium sauce pan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender.  Remove from heat; fluff rice with a fork. Garnish with fresh cilantro, if desired.

Calories: 97 Fat 15g

You can buy any bag of Jasmine rice, it normally just calls for water. But I love to substitute half of the water for Coconut milk to give it more of a creamy taste.

Kung Pao Chicken

Pair with Coconut Jasmine Rice

YOU NEED:

2 tbsps. dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 lb. skinless, boneless chicken thighs or breast, cut into bite size/1 inch pieces
3/4 cup water
3 tbsps. lower sodium soy sauce
2 tsps. cornstarch
1 tsp. brown sugar
1/2 tsp. bottled minced ginger
1 to 11/2 tsp. crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed (cut in half if you prefer)
2 tbsps. chopped unsalted, dry roasted peanuts

1. Heat sesame oil in a large skillet over medium high heat. Add onion to pan; saute' 3 minutes or until softened.  Add garlic; saute' 30 seconds, stirring constantly.  Add chicken; saute' 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.  Add water mixture to pan; bring to a boil.  Add bell pepper and snowpeas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.  Sprinkle with nuts.

Yield: 4 servings (serving size: 1 cup)
Calories: 275 Fat 13.8g

Discovered this recipe from Cooking Light Quick and Easy cookbook/magazine. I have played around with a few Kung Pao chicken recipes, and love this one as it is simple, flavorful and the hubby loves it...so that's pretty successful all around.  I pair this with Coconut Jasmine Rice (recipe above) but you can add to any of your favorite rice or noodles. You can also add additional vegetables of your choice, like baby corn, broccolli, carrots etc. I also will try this again with Shrimp or tofu.

Sweet & Spicy Almonds

YOU NEED:

2 1/2 cups whole unblanched almonds

1/4 cup sugar
1 1/2 tsps. coarse salt
1 tsp. cayenne pepper
1 tbsp. honey
1 tsp. olive oil
1 tbsp. water

Preheat over to 350.

Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

Discovered this recipe from "Everyday Food" cookbook.  First time I made these, the compliments were endless... if you want more sweet and less spicy, just cut the cayenne in half, or leave it out completely. They do have a little kick to them!

Stuffed Poblanos

YOU NEED:

1 can- 28 oz. whole peeled Tomatoes in juice

1 Jalapeno chile, minced (ribs & seeds removed, for less heat, if desired)

2 small Onions, coarsley chopped

3 Garlic cloves (peeled): 2 crushed, 1 minced

Coarse Salt & fresh ground Pepper

1 can 19oz. Black Beans, rinsed & drained
1/2 cup Yellow Cornmeal
1 cup shredded Pepper Jack cheese 4 oz.
1 tsp. ground Cumin
3/4 cup water

4 large Poblano Chilies, halved lengthwise (stems left intact), ribs & seeds removed

Preheat oven to 425, in a blender puree tomatoes along with their juice, jalapeno, HALF the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13inch baking dish, and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool slightly before serving.

* A good addition to this dish is shredded chicken layed in the sauce around the poblanos.

Discovered this dish from the Everyday Food cookbook, I added the chicken in to make it more of a complete meal.  Would be great as a Mexican sidedish.

Chocolate Chip Zucchini Bread

YOU NEED:

3 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract 

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

Whipped cream, for serving and/or cream cheese spread

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing or serve warm (my favorite)  Serve with whipped cream or spread with cream cheese.

Discovered this recipe in looking for a Zucchini Bread, with all the Zucchini I get from my mother's garden every year... this is definitely a hit and favorite with my friends and family.  The Chocolate Chips and Orange zest give a delicious sweetness. One of my favorites, this easy recipe makes 2 nice big loaves, one for you and one to share!!

Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Spicy Mango Shrimp

YOU NEED:

3 tbsp. vegetable oil

1 cup chopped onion

2 tsp. minced garlic

1 tsp. red chile flakes

1/2 cup chopped basil leaves

2 tbsp. soy sauce

1 tbsp. fresh lime juice

About 3/4 lb. medium shrimp (31 to 42 per lb.), peeled and deveined
2 cups cubed fresh (preferably unripe) or thawed frozen mango
1/4 cup shredded unsweetened coconut, toasted (see quick tip below)

Jasmine Rice



Heat oil in a large frying pan over medium heat until hot. Add onion and cook, stirring, untill golden brown, 5 to 7 minutes.  Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp; cook, stirring often, until shrimp turn pink, 3 to 5 minutes.

Add Mango and cook untill warm, sprinkle with coconut.

* Quick Tip: You can often find shredded coconut already toasted, but if you can't, spread coconut on a baking sheet and bake at 325 oven until golden brown, 6 to 8 minutes. Let cool before using.

SERVES: 4

Discovered this recipe from Sunset cookbook, very light with flavor.

Spicy Sausage Dip

YOU NEED:

1-16oz of Pork Sausage, such as Jimmy Dean (reg. or hot)

2-3 medium Jalepeno, minced

5 medium Mushrooms, chopped

1-8oz. package of Cream Cheese (I use fat free)

Crackers and/or Chips of choice




In a large skillet, on medium heat cook the sasauge breaking it down into small chunks.  Once fairly cooked through, drain. (I usually rinse the grease out) Set aside. In the same skillet add jalepenos and mushrooms and heat till softened. Return the sausage back to skillet and finish cooking to desired doneness.  Add the cream cheese in chunks, melting and mixing it into the mixture, do this till mixture is coated well with cream cheese. Serve warm.

* To omit the "spicy", leave out the jalepenos and you can also try adding a can of diced tomatos

This recipe is similar to the "Stuffed Jalepenos & Mushrooms" ... but a lot LESS time consuming and easier... still very good and a great hit for parties.

Yellow Curry Chicken Sandwich

YOU NEED:

1 lb. of shredded Rotissere Chicken

1/2- cup of Lite Mayo (substitute half or all with plain yogurt)

1/4- cup of chopped celery

2 tbps. of Yellow Curry powder (more to taste)

Sliced Tomato

Lettuce strips

Bread of choice, wrap, croissant and/or pitas

Mixed the chicken, mayo, celery and curry in a medium bowl.

Serve on bread of choice, add sliced tomatoe and lettuce. Enjoy.

Discovered this recipe with love for curry, and I laugh when people have asked me for the recipe and to share with them just how EASY it is.  There are so many things you can add to this recipe, such as red onion or chives, cucumbers, grapes or raisens, cashews.  I have made it with just chicken, curry and mayo...use as a dip with crackers... makes a great appetizer or picnic food. Very quick and easy.  I have also substituted Rotisserie Chicken with baked chicken, and even canned chicken that I get from Costco.  I kinda feel silly to share this recipe in a way...cause it just so simple, but it's GOOD! Enjoy

Stuffed Jalepenos & Mushrooms

YOU NEED:

10-15 medium size Jalepenos, cut in half and seeded

AND/OR
25-30 medium size Mushrooms, cleaned and gutted to just the "caps"
1- 16oz. pork sausage, such as Jimmy Dean (I use half regular & half hot)
1- 8 oz. package of Cream Cheese

Preheat oven to 350

In a large skillet cook sausage over medium heat, breaking up the meat into the smallest chunks you can and stirring frequently. Once fairly cooked all the way, and moist. Drain the grease. (I rinse to release more fat) Transfer back to the pan and add the cream cheese in cut up pieces. Melt the cream cheese into the sausage and mix up well. Let cool, untill cream cheese thickens back up for stuffing.

Stuff a heaping mound into the halves of jalepenos, and/or caps of mushrooms, then place them out on a cookie sheet. 

Cook untill desired tenderness of the jalepenos and/or mushrooms.  I like them fairly soft and cooked throughly.  Estimate of 25-35 minutes. (warning the less you cook the jalepenos, the hotter they will be)

Serve right away...best when hot/warm.

This recipe was discovered from friends, and has been a huge hit for such a simple preperation... and there many things you can add to give it more flavor and character.

Pumpkin Bars

YOU NEED:

1-16oz can Pumpkin

1- cup of vegtable oil

2- cups white sugar

2- tsps. baking powder

1- tsp. baking soda

2- tsps. cinnamon

1/2 -tsp. salt

4 -eggs

2- cups flour (white or wheat)

Cream Cheese Frosting:

1- 8 oz. package Cream Cheese

1- stick or 1/2 cup butter (salted)

2 1/2- cups powder sugar
1 tsp. vanilla extract

Preheat Oven to 350

Mix together all the ingredients for the Pumkin Bars in a mixer untill smooth, no lumps.

Grease and Flour Cookie sheet, and pour ingredients into the pan, and bake for 25 minutes or untill done, like cake.

For cream cheese frosting, add all the ingredients into a mixer untill blended. Should be smooth and thin.

After the bars have cooled, spread frosting the top and serve.

This recipe was discovered from my mother-in-law, Cheryl. She has made them for years and frequently...and everytime she does, they are gone within minutes.

Red Curry Deeeelicious!

YOU NEED:

1-2 tbsp. Thai Kitchen Red Curry Paste (I usually use about 3-4 tbsp. as I like it spicier)
1 tbsp. veg. or olive oil
Cooking spray, such as Pam
3 cans (14oz.) Coconut Milk (I usually use "Lite") - set one can aside for rice
1 tbsp. Brown Sugar
1 tbsp. Fish Sauce
1 lb. boneless Chicken, Beef, Pork cut in bite size pieces...also (Salmon or Shrimp, see Alt. instructions below)
1 cup of Firm Tofu - drained and cut in bit size pieces
1 Bell Pepper (Red, Yellow and/or Orange) sliced in thin strips
Cup of Sugar Snap Peas
Handful of *small Cremini mushrooms, leave whole or cut in small bite size pieces
1 can of Bamboo Shoots
1 can Pineapple bits or chunks (drained)
1 cup of frozen Peas
(*Add additional vegetables of your choice, carrots, onions etc.)
3 tbsp. of julienned-cut fresh basil (set 1 tbsp. aside for garnish)
1 tbsp. of finely chopped Cilantro
Jasmine rice

 
I a medium skillet, heat oil on medium heat. Cook meat till halfway cooked, drain any fat, set aside.
again, heat skillet and spray with nonstick oil and cook tofu till browned on all sides, set aside.

Start Jasmine Rice, add one can of coconut milk in place of water it calls for cooking rice, be sure to still add any water the rice calls for that the can does not cover.

In a large deep skillet or wok, heat on medium heat coconut milk & blend in Red Curry paste, bring it to a simmer. Add Brown Sugar & Fish Sauce, cook till sugar dissolved. Add meat, peppers, snap peas, mushrooms, bamboo shoots & pineapple (any other additional vegetables, except peas) Cook untill meat is cooked through, then add tofu, peas & 2 tbsp. of basil.  (If cooking with Shrimp, you will add at the end to cook till pink)

Serve over rice, garnish with Basil & Cilantro.

* To cook with (skinless & cleaned) Salmon (6-10 oz), after you get through the process of sugar & fish sauce in above instructions, scoop about one cup of the curry sauce into a medium skillet with Salmon fillet, cook over med/high, about 3-5 min on each side (or preferred doneness) Continue the process with the rest of instructions, you will add the salmon seperately over rice and pour the curry & vegetables over the Salmon & rice.

*To make a vegetarian dish, omit meats, and just use Tofu and/or just vegetables.

This recipe was discovered from the Thai Kitchen recipe, with quite a few modifications and variations.  One of my favorite recipes and easy.

Crispy Smashed Roasted Potatoes

YOU NEED:

12-15 "BABY" red or yellow potatoes

 (about 1 1/2 oz. each, 1 1/2 to 2 inches in diameter)

Kosher Salt

Extra Virgin Olive Oil (about 1/2 cup)

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water.  Add 2 tsp. salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily pierced with a metal or wood skewer.  Make sure they are cooked through but don't overcook.  The total cooking time will be about 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop.  As the Potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch.  Repeat with all the potatoes.  Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.  Carefully transfer the flattened potatoes to the baking sheet and let them cool completely at room temperature.  If working ahead, refrigerate for up to 8 hours.

Remove the pan of potatoes from the refrigerator, if prepared ahead.  Heat the oven to 450degrees. (Alternatively, if you have a convection function, turn it on and set the temperature to 400degrees) Sprinkle the potatoes with about 3/4 tsp. salt and pour olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and that they're well coated on both sides. Roast the potatoes until they're crisp and deep brown around the edges, 30-40 minutes. Turning over once gently with a spatula or tangs halfway through cooking. Serve hot.

(I like to add Pepper...you can get creative and add any other dry topping, curry, garlic, italian herbs etc. and also add cheese, I like Parmesan, sprikled at the end, last couple minutes to melt)

- This recipe was discovered from Fine Cooking party food magazine, find more recipes @ FineCooking.com

Spiced Pecans

YOU NEED:

One lb. to 1 1/4 lb. of Whole Pecans
1/3 cup Sugar
1/4 cup Butter
1/4 cup Orange Juice
1 1/4 tsp. Cinnamon
3/4 tsp. Salt
1/2 tsp. Cayenne Pepper


Heat Sugar, Butter, OJ and Spices. Melt and toss in nuts, stir to cover.  Spread on a lined cookie sheet.  Bake at 250degrees for 45 minutes, turn with spatula every 15 minutes.  Seperate pecans while warm and cool on wax paper.  They will store for weeks in an airtight container.


(Spiced pecans go great on any kind of salad.  My favorite is with Raspberry/Feta cheese with raspberry vinergerette or Pear/Gorgonzola cheese with Balsamic vinergerette. Or you can just eat them as is...which I do all the time!!)

Recipe was discovered from my husband Tyler's aunt Tina Jones.  I have made these for the past 3 years, and still love them.

White Chicken Chili (yum)

YOU NEED:

Cooking Spray
2 lbs skinless, boneless chicken breast, cut into bite size pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 tsps ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5oz) cans chopped green chiles, undrained
1 cup water
2 (15.5oz) cans cannellini beans, rinsed & drained
1 (14 oz) can fat free, less sodium chicken broth
1/2 tsp hot pepper sauce
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

              

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.  Add chicken to pan, cook 10 minutes or until browned on all sides.
2. Heat a large pot (or Dutch oven) over medium-high heat. Coat pan with cooking spray.  Add onion to pan; saute' 6 minutes or until tender, stirring frequently.  Add garlic, and saute' 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; saute' 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.  Add chicken, water, beans, and broth; bring to a simmer.  Cover and simmer 10 minutes. Stir in hot sauce.

Serve and sprinkle each serving with cheese, cilantro and green onions.  You may also add sour cream or greek yogurt. 

Yield: 8 servings, cups.

Goes great with Corn Bread, french bread or even Frito chips (scoops) Enjoy!

Discovered this recipe from Cooking Light, Healthy Everyday Food. First Chili I ever made, loved it!

Chicken Tortellini Soup

YOU NEED:

2-3 cans (14 1/2 oz each) Low-Sodium Chicken Broth (more or less to amount of broth you enjoy)
8-10 oz. of shredded chicken, off Rotissere or baked chicken
1 Red Onion, Coarsley chopped
2 cups of dry Tortellini noodles (I used stuffed 3 cheese or spinach/cheese)

4 Big Carrots, thinly sliced
4 Big Celery Sticks, thinly sliced
Coarse Salt & Pepper
Italian Seasoning (I use about 2 tablespoons- or to taste)
Olive oil, about 2 tbsps.
Fresh shredded parmesan cheese

In a large pot, heat oil over medium. Add onions, season with Salt and Pepper, saute' till soft and slightly brown, stirring occasionally. Stir in Carrots and Celery, season with Italian seasoning.  Stirring occasionally, for about 3-5 minutes. Stir in Chicken and Broth.  Bring to a light boil and add the noodles. Reduce to a simmer and cook untill the noodles are soft and ready. (Be sure to not over cook Tortellinis, as they will fall apart)

Season more Salt, Pepper and Italian Seasoning to your liking! Serve with French bread, and garnish with shredded parmesan cheese when serving.

*To make Vegetarian, omit Chicken. May substitute with Tofu.

Discovered this recipe from friend Erin, with a few modifications.  Easy, Quick soup to prepare at anytime, especially on cold days. :)  You may also substitute noodles for Wild Rice, follow instructions for the rice.